Cite us: Teslić, N., Pojić, M., Stupar, A., Mandić, A., Pavlić, B., Mišan, A. (2025) PhInd—Database on Polyphenol Content in Agri-Food By-Products and Waste: Features of the Database. Antioxidants, 13, 97. https://doi.org/10.3390/antiox13010097
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DOI: https://doi.org/10.1016/j.jfda.2014.07.003

Year: 2015

Source:

Latin Name: Lavandula latifolia
Common Name: Lavender
Cultivar/variety: N.A.
Class: Herb
Part: Mix
Origin: Spain
Industry: Herb processing
Industrial process step:
Scale: Laboratory
Number of Lots: 12
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: Hydrodistillation
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Methanol
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g dry weight by-product
TPspectrophotometric: 2.31
TPhplc: 198.17
Unit: mg/100 g dry extract

Individual compounds

Polyphenol class

Individual Compounds:

Phenolic Acids / Derivatives Content STD Flavonoids / Derivatives Content STD Stilbenes / Derivatives Content STD Lignans Content STD Other Content STD
Rosmarinic acid 189.00000 56.00000 Apigenin 3.49000 0.68000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Luteolin 5.68000 1.62000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 198.17